Last week I posted a lemon shortbread cookie that was soooo good, I could not get enough. But sometimes I just want a treat that is chocolate!
But who has time to wait for a cake to bake, or chocolates to set? Not this girl. And so I made these amazing shortbread cookies, which take less than 15 minutes and are mouthwateringly good!
Shortbread is so fun, and once you learn how to work with it, a world of possibilities will open up. It is dry, almost a sand texture, but you can mush it all together to form cookies, and cut it using a biscuit cutter or cookie cutter for perfection.
Chocolate Chip Shortbread Cookies with AlmondsPrint Pin Rate
- 1 cup powdered sugar
- 1 tsp almond extract
- 1 cup butter softened
- Pinch salt
- 2 1/2 cups flour
- 1/4-1/2 cup half and half
- 1 cup chocolate chips I used a mix of white, milk, and semi-sweet
- 1 cup chocolates for dipping Melt in microwave
- Slivered almonds
- Preheat oven to 375
- Mix butter, almond extract, and powdered sugar together in mixer
- Add in pinch of salt
- Sift in flour, and mix, it should resemble sand at this point
- Slowly add in half and half to get a slightly better consistency
- Mix in chocolate chips
- Using your hands, form a ball
- Use a rolling pin to roll dough out (unfloured surface)
- Use a biscuit cutter or cookie cutter to cut out cookies
- Put on cookie sheet and bake for about 6 minutes at 375. Do not brown
- Remove from oven, leave on sheet 1 minute, then move to cooling rack
- While cookies are cooling, melt your chocolate. I do this by putting it in the microwave for 30 second intervals, stirring between, until fully melted. Do not add liquid. If you overheat it, and it starts to clump, add in some shortening to get back to the right consistency.
- Dip cookies partially in chocolate and sprinkle with slivered almonds
- Let cool by putting in fridge for a couple of minutes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
One thing to note with this recipe is that you only want to add enough half and half to get it to a consistency where it won’t crumble too much when rolling and cutting. A little extra is not going to hurt, but to keep the shortbread, a dry dough is a must!
I loved the slight almond flavor and the slivered almond combo, but you could leave both off for a straight up chocolate chip shortbread cookie.
This recipe only makes about a dozen and a half, so if you plan to share, you may want to double it!